"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-18-2008, 11:32 AM   #21
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by sparrowgrass View Post
Black or "forbidden" rice. Nice flavor, great texture. Not as chewy/crunchy as wild or brown rice.

Be careful--it will stain things dark purple.
I LOVE forbidden rice - good suggestion!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-18-2008, 11:47 AM   #22
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
I've never had forbidden rice but I really love the name. Is it readily available in grocery stores?
Fisher's Mom is offline   Reply With Quote
Old 03-18-2008, 12:04 PM   #23
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
FM - you might have to go to a specialty food store - I haven't found it in our "normal" stores. Dean & Deluca, Whole Foods (though I didn't find it the last time I was there), Fresh Market, we don't have a Trader Joe's so I don't know about them.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-20-2008, 11:39 PM   #24
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
<PERK!>

Black/Forbidden Rice?!?!?!?! Never heard of it! I'll definitely have to try to find it. I've always taken a bit of pride in the fact that very few foods out there are "new" to me, since I work in the biz.

Lately, I've been on a Morel Mushroom kick at work. The past month, I've been turning out specials that utilize the dried morels we have.

I also add fresh rosemary and fresh thyme to all sorts of things. I just love that stuff.

To the person who mentioned whole-grain couscous: Have you tried sauteing regular couscous, like a pilaf, before adding some broth? You should get a "nutty" flavor, like using the whole-grain product. Of course, whole-grain is healthier.

I've been meaning to start cooking with brown rice at home more often. Something to make things different for a change.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-21-2008, 05:32 AM   #25
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,850
Jerusalem Artichoke, which has kind of a water chesnut / jicama texture when eaten raw, but a little sweeter.

Also, chinese broccoli, which looks like a Fat broccoli raab, not as bitter, very small floral head, but the stems have the same consistancy as an asparagus, but with a mild broccoli flavor. Had it at the chinese restaurant in Mohegan Sun.
larry_stewart is online now   Reply With Quote
Old 03-21-2008, 09:56 AM   #26
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I bought the black rice in an Asian grocery.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 03-21-2008, 09:59 AM   #27
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by kitchenelf View Post
FM - you might have to go to a specialty food store - I haven't found it in our "normal" stores. Dean & Deluca, Whole Foods (though I didn't find it the last time I was there), Fresh Market, we don't have a Trader Joe's so I don't know about them.
I was just in our Trader Joe's yesterday looking for it, but they did not have it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-21-2008, 11:41 AM   #28
Sous Chef
 
Join Date: Feb 2008
Location: Green Bay, WI
Posts: 666
Send a message via AIM to AMSeccia
Fresh fennel .. it's not readily available around here, so I bought a ton and have been roasting with other vegies. What a treat!
AMSeccia is offline   Reply With Quote
Old 03-21-2008, 11:56 AM   #29
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
if you're into gardening fennel is the easiest plant to grow and I think that black swallowtails use it as a host plant for their larvae. I love to go out and pick it right off the plant (I don't use pesticides and mine has never had a pest problem and I would never kill the butterfly larvae---it's great to eat raw or in tea or in cooking)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-21-2008, 12:04 PM   #30
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I slice it real thin and top salads with it, or like you said - roasted. Grilled with other veggies is good, too.
Jeekinz is offline   Reply With Quote
Old 03-21-2008, 12:43 PM   #31
Sous Chef
 
B'sgirl's Avatar
 
Join Date: Mar 2008
Location: Utah
Posts: 863
Quote:
Originally Posted by expatgirl View Post
if you're into gardening fennel is the easiest plant to grow and I think that black swallowtails use it as a host plant for their larvae. I love to go out and pick it right off the plant (I don't use pesticides and mine has never had a pest problem and I would never kill the butterfly larvae---it's great to eat raw or in tea or in cooking)
Cabbage White butterflies also use it to host their larvae.
__________________
Michelle
https://foodmakeshimsick.blogspot.com/

B'sgirl is offline   Reply With Quote
Old 03-21-2008, 08:44 PM   #32
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
Quote:
Originally Posted by B'sgirl View Post
ground cardamom, cardamom roots, cardamom pods. They add great flavor to Asian rice dishes. Steaming the rice with cardamom pods and lemon grass is really good. Cardamom is really expensive where I live though, hopefully it isn't for you. In fact, if anyone out there knows where to get a good deal on it send me a PM or post it somewhere.
I have more new kinds of caradamom that I can remember but have yet to open the packages they're contained in. Guess I should.......
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 03-21-2008, 10:06 PM   #33
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
I can't really think of anything unique that I use in cooking, man I am boring!

DW says Lovage??? When the heck did we use that??
Maverick2272 is offline   Reply With Quote
Old 03-21-2008, 10:57 PM   #34
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Sodium alginate and calcium chloride. Let the good times roll!
college_cook is offline   Reply With Quote
Old 03-28-2008, 06:44 AM   #35
Cook
 
Join Date: Mar 2008
Posts: 69
Cabbage makes the difference!
Shred some ordinary cabbage into your tuna salad, about 3/4 cup to one can White Albacore Tuna. Add 4 tblspns vinegar and mayo to suit. Add green onion if you like.
Steamboater is offline   Reply With Quote
Old 03-28-2008, 07:10 AM   #36
Senior Cook
 
KitchenScrapbook's Avatar
 
Join Date: Mar 2008
Location: WI
Posts: 114
Phyllo dough. I just bought it, and haven't made anything with it yet. I kept seeing recipes that use it, so I looked for it the last time I went shopping. I'd never seen it before. I think it's a pastry dough in thin sheets. Anybody ever work with it?
__________________
---Kay
www.KitchenScrapbook.com
KitchenScrapbook is offline   Reply With Quote
Old 03-28-2008, 07:42 AM   #37
Cook
 
Join Date: Mar 2008
Posts: 69
I used Phyllo dough to make strudel. Delicious! You could use it tomake a some kind of layered dish too. You have to be careful handling it though because it has to be moist as you do.
Steamboater is offline   Reply With Quote
Old 03-28-2008, 09:07 AM   #38
Senior Cook
 
Join Date: Feb 2008
Posts: 131
1st-Oyster Sauce-Oriental-thick,sticky,the color of Applebutter...Great on grilled or sauteed veggies!!!---2nd-shredded phyllo dough-I use for an app @ work...sear both sides of a scallop in Blood Orange juice-wrap up in shredded dough-tie w/lemon grass or scallion 'string'...end result looks like a Hershey Kiss-brush w/butter-finish in 400 F oven-about 3 minutes-set your 'kiss' atop a simple mango salsa...work quickly-keep phyllo damp---Blood Oranges-that's new to a lot of folks...enjoy your new discoveries !
Chef Mark is offline   Reply With Quote
Old 03-30-2008, 06:33 AM   #39
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
I haven't posted here in a while, but I recently bought dried Myrtle (an herb). That one was new to me. Dh and I took a quick jaunt across the pond and it was in Sainsbury's, so I just had to grab it up and bring it home. I've used in a pork dish. Yummy.
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 03-31-2008, 04:10 PM   #40
Executive Chef
 
Join Date: Mar 2008
Posts: 3,757
Quote:
Originally Posted by KitchenScrapbook View Post
Phyllo dough. I just bought it, and haven't made anything with it yet. I kept seeing recipes that use it, so I looked for it the last time I went shopping. I'd never seen it before. I think it's a pastry dough in thin sheets. Anybody ever work with it?
Hi neighbor!
I make a great baclava with it. Make sure it's thawed well and then keep it covered with a damp cloth so it doesn't dry out and tear too much. Layer pastry with walnuts/cinnamon/sugar and brush butter on each layer of phyllo dough. After scoring and baking, pour cups of boiling hot honey and lemon onto the pastry. It soaks it up. For about $30 worth of ingredients in a half sheet pan, you'll get dozens of servings. That's the only thing I've used it for. ~Bliss
blissful is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.